Line Cook- Breakfast Shifts

Stretch Zone; Honolulu (HI); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Paid Time Off

Bereavement Leave

Emergency Days

Referral Program

Employee Discounts

Skechers Direct Program

Management Bonus Program

Medical/Dental Benefits

Group Life Insurance

Universal Life Insurance

Short-Term Disability

401(k)

Job summary

Restaurant 604 in Hawaii is seeking a Line Cook to manage the breakfast station, set up, take and plate orders, and maintain a clean workspace to meet our quality standards.

Shifts focus on breakfast service, typically Saturdays and Sundays and assigned holidays, starting at $22 per hour (DOE). This role emphasizes guest satisfaction, teamwork, and adherence to sanitation and safety policies.

Qualifications

• Must be at least 18 years old.
• Must be able to read and communicate in English clearly and effectively.
• Must be able to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Must have a valid health card or equivalent.
• Must be able to perform simple math calculations and understand units and measures.
• Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
• Must have the ability to stand and walk for extended periods of time.

Responsibilities

• Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual.
• Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to the scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
• Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
• Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
• Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served.
• Knows all menu items offered at the restaurant. Accurately explains specials to front‑of‑the‑house employees.

Skills

English literacy

Physical strength

Math basics

Health awareness

Endurance

Job description

Company Overview

Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service.

Company Overview

Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaii’s largest locally‑owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha.

Job Summary

As the line cook, you are responsible for managing the cook station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation.

• This position is focused on Breakfast shifts ( breakfast service), typically scheduled on Saturdays, Sundays, and assigned holidays starting at a $22/hour pay rate (DOE).

Responsibilities

• Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual.
• Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to the scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
• Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
• Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
• Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served.
• Knows all menu items offered at the restaurant. Accurately explains specials to front‑of‑the‑house employees. If asked, accurately answer menu items in regard to the preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu.
• Determines par levels for daily needs and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused products.
• Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
• Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
• Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
• Follows the receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and outlined by the company.
• Completes meals to all persons at each table in the assigned section in no more than 1 hour per table.
• Performs side work correctly as specified in the “Side Work Duties” section of the Line Cook Training Manual.
• Follows all end‑of‑shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Line Cook Training Manual and outlined by the company.
• Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.

Qualifications

• Must be at least 18 years old
• Must be able to read and communicate in English clearly and effectively.
• Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Must have a valid health card or equivalent.
• Must be able to perform simple math calculations and understand units and measures.
• Must be able to stand and exert well‑paced mobility for the duration of a scheduled shift.
• Must have the ability to stand and walk for extended periods of time.
• Must have the ability to lift, stoop, and bend.
• Must exhibit hand coordination and dexterity for rapid productions.

Benefits/Perks For Eligible Employees

• Paid Time Off
• Bereavement Leave
• Emergency Days
• Referral Program
• Employee Discounts
• Skechers Direct Program
• Management Bonus Program
• Medical/Dental Benefits
• Group Life Insurance
• Universal Life Insurance
• Short-Term Disability
• 401(k)